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Sorry for this awful picture!  But this recipe is still worth sharing even if the picture is part of some dark dark, late night eating.  This simple but delicious recipe comes from Jen (my boss/”mom”), and surprisingly is a Weight Watchers recipe.  The vinaigrette is nice and light, and the addition of honey makes it a tad bit sweet–yet not overbearing because it’s cut by the acidity of the balsamic and grapefruit juice.  This recipe makes about 4 large servings.

Arugula, Grapefruit and Parmesan Salad
adapted from Weight Watchers
INGREDIENTS:
2 bags arugula
2 medium grapefruits, pink, segmented (make sure to remove the white pith), 2 tablespoons of juice reserved
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. honey
1 tsp. salt
1/4 tsp. black pepper, freshly ground
1 oz parmesan cheese, thinly shaved
DIRECTIONS:

  1. Place arugula in a large salad bowl; top with grapefruit
  2. In a small bowl, whisk together oil, vinegar, honey, salt, pepper, and reserved grapefruit juice
  3. Toss salad with dressing and sprinkle with cheese

We topped this with some chicken breast that was quickly marinated in a lemon garlic sauce and then barbecued.  It was quite a light and refreshing dinner!

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